Why You’ll Love This Recipe!

Tres leches means 3 milks in Spanish and this delicious sponge cake is made with 3 different types of milk – evaporated milk, sweetened condensed milk and heavy whipping cream. The cake is soaked in a mixture of the three kinds of milk.

This recipe also calls for whipped egg whites which makes it light and spongy, perfect for soaking up the sweet milk mixture. This gives it an amazing flavor and texture.

You might think the cake would be soggy from being soaked in milk but thanks to the light and airy yet sturdy texture of the sponge cake, it’s not!

Ingredients Needed

• All Purpose Flour, unbleached
• Granulated Sugar
• Baking Powder, always use fresh baking powder for best results.
• Salt
• Vanilla Extract
• Milk, whole
• Eggs
• Evaporated Milk
• Sweetened Condensed Milk
• Heavy Whipping Cream
• Strawberries, for topping

How to Make Tres Leches Cake

• Grease a 9 x 13 inch baking pan with non stick baking spray.

• Separate egg yolks from egg whites. (see tips below for how to separate eggs)

• In the bowl of a stand mixer with the whisk attachment, beat egg yolks with 3/4 cup of sugar until pale yellow.

• Add in 1/2 cup of milk and vanilla extract.
• In another bowl, combine dry ingredients – 1 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt.
• Pour dry ingredients into egg yolk mixture. Mix to combine.
• Set this mixture into a mixing bowl and whip egg whites with the whisk attachment in the bowl of the stand mixer until soft peaks form.

• Gradually pour in remaining 1/4 cup of sugar and beat egg whites until they are stiff.
• Add whipped egg whites in with batter and gently fold egg whites until there are no white streaks.

• Pour cake batter into prepared baking pan.
• Bake at 350 degrees F until a toothpick comes out clean, about 25-30 minutes.
• Allow cake to cool.
• Remove cake from pan if desired.
• Poke holes into the cake with a fork.

• Combine the three milks and set aside 1 cup of the mixture. You will not be using this in the cake.

• Pour the milk (minus the one cup) over the top of the cake and edges of the cake. Let cake sit for 30 minutes for milk to absorb. You can tilt the serving platter slightly to help the milk run back into the cake. After 30 minutes, use a paper towel to soak up any milk that hasn’t been absorbed into the cake.

• Whip the cream, powdered sugar and vanilla extract until thick.

• Spread whipped heavy cream over the top and sides of the cake.

• Garnish with sliced strawberries.

Tips from Leigh Anne

1. The cake can be left in the pan to frost or I like to loosen the edges and turn the pan upside down onto a serving tray and remove the cake from the pan for a prettier presentation. It is important that you use a good non stick baking spray to successfully remove the cake from the pan.
2. There will be an extra cup of the three milk mixture that isn’t used for the cake. You can use it as a creamer in your coffee or tea, enjoy it over oatmeal, or use it to make bread pudding.
3. I like to use the whisk attachment on my stand mixer when making whipped cream, but you can use your favorite method.
4. When separating eggs, I use three bowls. Separate first egg putting the egg yolk into one bowl and the egg white into another. Then crack the next egg over the empty third bowl, allowing egg white to go into the empty bowl. Place egg yolk into the bowl with the other yolk and then combine the egg whites, insuring no yolk is present.

Try these other delicious desserts:

• Lemon Angel Pie for Two
• Strawberry Pizza
• Strawberry Ice Cream
• S’mores ice Cream
• Small Batch Rice Krispie Treats {4 Variations}

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Tres Leches Cake Recipe

Tres Leches Cake is a light tender sponge cake soaked in three types of milk, then opped with sweetened whipped cream and fresh berries. Light and delicious.

Course Dessert

Cuisine Mexican

Prep Time 45 minutes minutes

Cook Time 1 minute minute

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 471kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 eggs
• 1 cup sugar divided
• 1/2 cup mlik whole or 2 percent
• 1 1/2 tsp vanilla extract
• 12 oz. evaporated milk
• 14 oz sweetened condensed milk
• 1/2 cup heavy whipping cream

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 3 Tbsp powdered sugar
• 1 tsp vanilla extract
• 1 pint strawberries for garnish

Instructions

• Preheat oven to 350 degrees F>
• Spray a 9 x 13 inch pan with non stick baking spray.
• Separate eggs into two bowls.
• Add egg yolks and 3/4 cup sugar into the bowl of a stand mixer with the whisk attachment and beat until pale yellow.
• Add in 1/2 cup milk and vanilla extract.
• Add in dry ingredients – flour, baking powder and salt. Mix until combined.
• Beat the egg whites in the bowl of a stand mixer with whisk attachment until sft peaks form.
• Gradually add in remaining 1/4 cup of sugar into egg whites as they are mixing. Mix until stiff peaks form.
• Gently fold egg white mixture into cake batter until no white streaks remain.
• Pour mixture into prepared cake pan and bake for 25 – 30 minutes or until a toothpick comes out clean.
• Allow cake to cool in the pan. If desired, remove cake from pan onto a serving tray.
• In a bowl, combine the three milks.
• Poke the top of the cake with a fork all over the surface.
• Slowly pour milk mixture over the top and sides of the cake. Let sit for 30 minutes for the milk to absorb. After 30 minutes, if any milk remains on the serving tray, use a paper towel to absorb it.
• In the bowl of a stand mixer with whisk attachment, mix 2 cups of whipping cream combined with 3 Tbsp powdered sugar and 1/2 tsp vanilla extract until thick.
• Frost the top and sides of the cake with whipped cream.
• Garnish cake with fresh strawberries if desired.

Notes

1. Use three bowls to separate eggs.
2. Separate first egg putting the egg yolk into one bowl and the egg white into another.
3. Crack the next egg over the empty third bowl, allowing egg white to go into the empty bowl. Place egg yolk into the bowl with the other yolk.
4. Add egg white from third bowl into the other bowl with egg white only if no yolk has gotten into the egg white.
5. Continue with all other eggs.
6. The advantage of this method is, if you happen to get egg yolk into the egg white, it only affects one egg and not the whole bowl of egg white you have already separated.

Nutrition

Calories: 471kcal | Carbohydrates: 53g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 165mg | Potassium: 420mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1005IU | Vitamin C: 25mg | Calcium: 253mg | Iron: 1mg

Continue reading Tres Leches Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

We recently returned from a trip to Italy and one of my favorite things we ate during the trip, other than a mound of gelato, was a lemon ricotta cake. We got one piece to share at the table and after one bite I totally regretted the decision to share. I couldn’t wait to come home and recreate the lemon goodness of that cake.

Lemon ricotta cake is a favorite of Italian grandmothers and a classic dessert in Italy, and for good reason. It’s delicious!

Ingredients Needed

• All Purpose Flour. I use unbleached all purpose four
• Baking Powder
• Baking Soda
• Salt
• Butter, salted
• Granulated sugar
• Lemons. Always use fresh lemons for juice.
• Eggs
• Ricotta Cheese, I use whole milk ricotta cheese.
• Vanilla Extract
• Powdered sugar for garnish

How to Make Lemon Ricotta Cake

• Preheat oven to 350 degrees F.
• Grease a 9-inch springform pan with butter or non stick baking spray.
• In a bowl, combine the dry ingredients including flour, baking powder, baking soda and salt.

• In the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, cream together the butter, granulated sugar and lemon zest at a medium speed for 3-4 minutes or until light and fluffy.
• Add in the eggs, one at a time, beating well between each egg. Scrape down sides of bowl as needed.

• Add in ricotta cheese and mix on low until well incorporated.

• Add in dry ingredients, alternating with lemon juice and vanilla extract.

• Pour batter into prepared pan, smooth top of mixture and bake for 50-55 minutes or until a toothpick comes out clean. If top of cake browns too quickly, cover with a piece of foil and continue baking until center of cake is baked through.

• Cool cake on a wire rack for 20 minutes and then remove the outer ring of cake pan. Cool for an hour or until completely cook
• Dust with powdered sugar and serve with a garnish of fresh berries if desired.

Frequently Asked Questions

What is the best way to store leftover lemon ricotta cake?

Keep it stored in an airtight container in the refrigerator for 5-6 days or at room temperature for 2-3 days I can also be frozen for up to 3 months.

How should I serve lemon ricotta cake?

I like to serve it dusted with powdered sugar and then topped with some fresh berries. If you are feeling fancy you could also add a dollop of freshly made sweetened whipped cream.

I don’t have a springform pan, what else can I use?

You could use a regular 9 inch cake pan. In addition to spraying it with non stick spray, line the bottom of the pan with a circle of parchment paper or waxed paper, spray the paper with non stick spray too. After the cake is cooled, run a knife around the edge of the cake and turn upside down onto a cooling rack.

Does the ricotta add any flavor to the cake?

Ricotta has a subtle sweetness to it. I find that it adds more to the texture of the cake than to the flavor of the cake. It gives the cake moisture and a dense yet fluffy texture.

Check out these other delicious recipes:

• Dinner Rolls
• Lemon Bars
• Fluffy Dinner Rolls
• Caramel Cake
• Poppy Seed Cake

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Lemon Ricotta Cake Recipe

Lemon Ricotta Cake is tender, moist and full of amazing lemon flavor. The texture is dense but at the same time fluffy and the cake is a delicious and refreshing end to any meal.

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 1 hour hour 20 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 10 people

Calories 420kcal

Author Leigh Anne Wilkes

Equipment

• Springform Pan (9in)
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 cups all purpose flour
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter salted and softened
• 1 1/2 cups granulated sugar
• 2 lemons juiced and zested
• 3 eggs large, room temperature
• 1 1/2 cups ricotta cheese, whole fat room temperature
• 1 tsp vanilla extract can also use almond extract
• powdered sugar for dusting

Instructions

• Preheat oven to 350 degrees F..
• Grease a 9 inch springform pan with butter or non stick baking spray.
• In a bowl, combine the dry ingredients including flour, baking powder, baking soda and salt.
• In the bowl of a stand mixer with the paddle attachment, or with an electric hand mixer, beat together the butter, granulated sugar and lemon zest at a medium speed for 3-4 minutes or until light and fluffy.
• Add in the eggs, one at a time, beating well between each egg. Scrape down sides of bowl as needed.
• Add in ricotta cheese and mix on low until well incorporated.
• Add in dry ingredients, alternating with lemon juice and vanilla extract.
• Pour batter into prepared pan, smooth top of batter and bake for 50-55 minutes or until a toothpick comes out clean. If top of cake browns too quickly, cover with a piece of foil and continue baking until center of cake is baked through.
• Cool cake on a wire rack for 20 minutes and then remove the outer ring of cake pan. Cool for an hour or until completely cook Dust with powdered sugar and serve with a garnish of fresh berries if desired.
• Dust with powdered sugar and serve with a garnish of fresh berries if desired.

Notes

1. Room temperature butter, eggs and ricotta are best. They are easier to incorporate when at room temperature and will give you a fluffier texture to your cake.
2. Put your cake pan on a baking sheet in the oven. If your springform cake leaks at all the baking sheet will catch any spillage.
3. Instead of lemons, use orange for another delicious ricotta cake variation.
4. Instead of vanilla extract you can also use almond extract.

Nutrition

Calories: 420kcal | Carbohydrates: 53g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 332mg | Potassium: 200mg | Fiber: 1g | Sugar: 31g | Vitamin A: 667IU | Vitamin C: 11mg | Calcium: 133mg | Iron: 2mg

Continue reading Lemon Ricotta Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Calling all key lime lovers.  Today’s recipe is a yummy, easy dessert for you!  It is moist and tart and it has amazing texture. If you are a key lime fan or know anyone that is a key lime fan this cake is a must. I promise, you will not be disappointed!!!

I first served this cake years ago at my daughter’s high school graduation party. The cake actually didn’t come out of the bundt pan and I had a huge mess.  I knew I couldn’t serve it like that at the party so I left it in the kitchen. 

My neighbor, who is a huge key lime fan, found it and tasted it.  He LOVED it and basically spent the rest of the time in the kitchen with a fork eating the key lime cake out of the bundt pan!

Ingredients Needed

• Lemon Cake Mix. I like Duncan Hines brand. (do not use a cake with pudding included)
• Instant Lemon Pudding
• Eggs
• Butter, salted
• Vegetable oil or you can use canola oil
• Key Lime Juice. I buy the Nellie & Joe’s bottled juice you can find in the juice aisle of the grocery store.
• Powdered Sugar

How To Make Key Lime Bundt Cake

• Grease and flour bundt pan
• Combine cake mix and pudding mix, mix in eggs, oil, water and juice in the bowl of stand mixer with the paddle attachment. You can also use an hand electric mixer. Beat at medium speed for 2 minutes.
• Pour batter into prepared bundt pan. Make sure batter is evenly distributed in the pan, give the pan a few taps to help even out the batter.
• Bake at 350 degrees F for 50-60 minutes or until skewer comes out clean. Place your oven rack in the bottom third of the oven so the bundt pan is in the middle of your oven.
• Cool cake in pan for 25 minutes and then remove the cake from the pan, turn it over onto a wire rack. Trying to remove the cake while it is too warm can cause it to fall apart.
• Return the cake to the pan and pierce the cake with a bamboo skewer or toothpick. Make holes over the surface of the cake to absorb the glaze you are going to pour over it.
• Make the glaze by combining powdered sugar, key lime juice, water and melted butter. Stir until smooth.

• Pour the glaze mixture over the cake letting it run down the sides and absorb into cake. Once the glaze is absorbed remove the cake from the pan and allow it to cool completely on a cooling rack. Cool the cake completely on the rack before placing it on a serving plate to prevent bottom from getting soggy.
• Dust with powdered sugar and serve with fresh berries.

If you aren’t a key lime lover you just might be after tasting this key lime bundt cake!

Be sure and check out some of these other delicious recipes here on the blog:

• Key Lime Pie
• Key Lime Pie Ice Cream
• White Chocolate Raspberry Bundt Cake
• Key Lime Cookies
• Frozen Key Lime Pie

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Key Lime Bundt Cake

This Key Lime Bundt Cake is to die for!  The cake is tender and full of amazing lime flavor.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 1 minute minute

0 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 14 servings

Calories 251kcal

Author Leigh Anne Wilkes

Equipment

• Bundt Pan
• Measuring Spoons

Ingredients

• 1 lemon cake mix
• 3.4 oz instant lemon pudding
• 4 eggs
• 1 cup vegetable oil
• 3/4 cup water
• 1/4 cup key lime juice

Glaze

• 2 cups powdered sugar
• 1/3 cup key lime juice
• 2 Tbsp water
• 2 Tbsp melted butter
• powdered sugar for dusting

Instructions

Cake

• Grease and flour bundt pan
• Combine cake mix and pudding mix, mix in eggs, oil, water and juice. Beat at medium speed for 2 minutes.
• Pour batter into prepared bundt pan
• Bake at 350 degrees for 50-60 minutes or until skewer comes out clean.
• Cool cake in pan for 25 minutes and then remove the cake from the pan, turn it over onto a wire rack. Return the cake to the pan and pierce with a bamboo skewer. Make holes over the surface of the cake to absorb the glaze you are going to pour over it.
• After the glaze has absorbed, turn the cake onto a serving plate. Dust with powdered sugar and garnish with fresh berries.

Glaze

• Combine powdered sugar, key lime juice, water and melted butter and mix until smooth
• Drizzle over warm pierced cake and let stand until completely cooled.

Notes

1. Bundt Pan – Here is the bundt pan I use. Be sure you have a good non stick bundt pan.
2. Non Stick Spray – My best tip for removing your bundt cake from the pan is to use this spray.  I’ve tried all different sprays and this one never fails me!   After spraying my pan with it I also coat the pan with flour .  My cake comes out perfectly every time.  And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
3. After allowing the cake to cool, gently tap the pan a few times to help loosen the cake.  Shake the pan to see if the cake can move freely.  If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it.  If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps. 

Nutrition

Calories: 251kcal | Carbohydrates: 49g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 303mg | Potassium: 47mg | Fiber: 1g | Sugar: 33g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

Continue reading Key Lime Bundt Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Amazing flavor and texture: Thanks to the use of brown sugar this pavlova has a richer flavor and a chewier texture than your traditional pavlova.

Melt in your Mouth Goodness: Combined with fresh whipped cream and fresh berries this brown sugar pavlova literally melts in your mouth with it’s marshmallow like consistency inside. It is the perfect dessert for any occasion.

Ingredients Needed

• Egg Whites. Use fresh egg whites, do not use the ones that come in a carton. Room temperature egg whites work best. I always use large eggs.
• Sugar. You will need both brown sugar and granulated sugar.I like to use extra fine granulated sugar for my pavlova but if you can’t find it or don’t have it you can use regular sugar and it works fine.
• White Vinegar. The vinegar works with the cornstarch to provide a stabilizer for the meringue. You can also substitute with lemon juice.
• Cornstarch. This works as a stabilizer for the meringue and helps it hold it’s shape and not collapse.
• Vanilla Extract
• Heavy Whipping Cream
• Fresh berries. I used blackberries but you could use blueberries, strawberries, raspberries or a combination of any of them.

How to Make Brown Sugar Pavlova:

• Preheat oven to 275 degrees F.
• Butter three 8-inch cake pans and dust with powdered sugar. Line bottom with parchment paper for easy removal.
• In a food processor, pulse together granulated sugar, brown sugar and cornstarch until combined and a fine powder.

• Mix together vinegar and vanilla extract in a small bowl.
• Separate eggs and place egg whites in the bowl of a stand mixer with the whisk attachment. Mix on medium speed until whites form a soft peak. Save those egg yolks to make lemon curd. You can also use a hand electric mixer for this.

• Increase the speed to medium high and gradually add in sugar mixture a tablespoon at a time. Take your time with this.
• After all the sugar is incorporated, add in vinegar/extract mixture and beat at high speed until meringue is shiny, glossy and holds a stiff peak (approx. 5 minutes)

• Divide meringue evenly into three prepared pans, smooth tops.

• Bake in preheated oven for 45 minutes to 1 hour or until meringue is dry to the touch and a crisp crust has formed.
• Turn off oven, leaving door slightly open (I place a wood spoon between the door and oven and allow meringues to cool in oven for 1 hour. Don’t worry if they shrink and crack while cooling, that’s norma!)
• Run a sharp knife around edge of cake pans to release meringue and place on a cooling rack. Gently remove parchment paper. The meringues will crack and are fragile.

• In a stand mixer with the whisk attachment or in a glass or metal bowl with an electric hand mixer, whip cream with a 1-2 Tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.

• Assemble cake by placing the first round on a cake plate, right side up. Add a layer of whipped heavy cream and berries, add the next layer and repeat.

• Chill until ready to serve. The cake slices easier after it has been chilled for at least an hour.

Try these other delicious pavlova and meringue desserts.

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Brown Sugar Pavlova

Pavlova is a favorite dessert at our house and today's recipe for Brown Sugar Pavlova is a fun flavor twist on the classic dessert. The brown sugar gives the pavlova a softer texture with more of a chew. It's delicious!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 day day 45 minutes minutes

Cooling Time 1 hour hour

Servings 8 people

Calories 381kcal

Author Leigh Anne Wilkes

Equipment

• Cake Pan (9in)
• Measuring Cups
• Measuring Spoons

Ingredients

• 6 eggs large
• 1 cup superfine sugar can use regular sugar too
• 1/2 cup brown sugar packed
• 1 1/2 Tbsp cornstarch
• 3 tsp vanilla extract divided. Use 1 tsp in whipping cream
• 2 tsp white vinegar
• 2-3 Tbsp powdered sugar for dusting cake pans and adding to whipping cream
• butter for greasing cake pan
• 1 1/2 cups heavy whipping cream
• 2-3 cups blackberries

Instructions

• Preheat oven to 275 degrees F
• Butter 3 – 8 inch cake pans and dust with powdered sugar. Line bottom with parchment paper for easy removal.
• In a food processor, pulse together granulated sugar, brown sugar and cornstarch until combined and a fine powder.
• Mix together vinegar and vanilla extract.
• Separate eggs and place egg whites in the bowl of a stand mixer with the whisk attachment. Mix on medium speed until whites form a soft peak.
• Increase the speed to medium high and gradually add in sugar mixture a tablespoon at a time. Take your time with this.
• After all the sugar is incorporated, add in vinegar/extract mixture and beat at high speed until meringue is shiny, glossy and holds a stiff peak (approx. 5 minutes)
• Divide meringue evenly into three prepared pans, smooth tops.
• Bake in preheated oven for 45 minutes to 1 hour or until meringue is dry to the touch and a crisp crust has formed.
• Turn off oven, leaving door slightly open (I place a wood spoon between the door and oven and allow meringues to cool in oven for 1 hour. Don't worry if they shrink and crack while cooling, that's norma!)
• Run a sharp knife around edge of cake pans to release meringue and place on a cooling rack. Gently remove parchment paper. The meringues will crack and are fragile,
• In a stand mixer with the whisk attachment or in a glass or metal bowl with an electric hand mixer, whip cream with a 1-2 Tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
• Assemble cake by placing the first round on a cake plate, right side up. Add a layer of whipping cream and berries, add the next layer and repeat.
• Chill until ready to serve. The cake slices easier after it has been chilled for at least an hour.

Notes

1. 1. Separate egg whites from egg yolks while the eggs are cold.

1. 1. Allow egg whites to come to room temperature before whipping them with the sugar. 

1. 1. When separating your eggs, be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.

1. 1. Be sure your mixing bowl and beater are nice and clean. 

1. 1. Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.

1. 1. If using a hand mixer use a glass or metal bowl, not a plastic bowl.

 

Recipe slightly adapted from Epicurious.com

Nutrition

Calories: 381kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 64mg | Potassium: 167mg | Fiber: 2g | Sugar: 44g | Vitamin A: 911IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg

Continue reading Brown Sugar Pavlova. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Mint Goodness: If you are a mint lover these mint Oreo brownies are perfection – mint extract mint chips and mint Oreos!

Perfect Flavor Combo: The pairing of chocolate and mint is sure to please all you mint chocolate lovers!

Ingredients Needed

• Fudge Brownies Mix. I am a fan of the Betty Crocker extra fudgy brownie mix. You will also need all the ingredients called for on back of box. Usually includes eggs, water and oil.
• Marshmallow creme, one jar
• Mint extract
• Green food color
• Mint baking chips or white chocolate chips or milk chocolate chips.
• Mint creme filled chocolate sandwich cookies, you want to chop them.
• Butter. I use salted butter
• Powdered sugar
• Milk. Use whatever milk you have on hand, can also use heavy whipping cream or half and half.

How to Make Mint Oreo Brownies

• Mix up the brownie mix according to the directions on the back of the box in a bowl.
• Line a 9 x 13 inch pan with parchment paper to make it easier to remove and cut the brownies.  You can also spray it with non stick baking spray if not using parchment paper.
• Pour brownie batter into prepared pan.
• Mix together marshmallow cream, 1/4 tsp mint extract and 4-5 drops of green food coloring.
• Drop the marshmallow mixture onto the top of the brownies in 6 even scoops.

• Swirl. Take a knife and swirl the marshmallow mixture through the brownie layer, using an S shape motion.

  

• Bake in a 350 degrees F oven for 25 minutes or until a toothpick comes out clean.  After the brownies have baked and cooled they are ready to frost with a combination of yummy buttercream.
• Frosting. While the brownies are baking, mix up your frosting.  If you can’t find mint chocolate chips, use white chocolate chips.  Melt the chocolate in the microwave and cool slightly. Add into frosting. Add mint extract to taste and food coloring.
• Chop the Oreos with knife.

• Cool brownies. Once the brownies have cooled, frost and top with a layer of mint oreo cookies broken into pieces.

These Mint Oreo Brownies are pure mint decadence.  Enough green to make any Leprechaun proud and keep you from getting pinched and a great way to get more green into your diet!

Check out more of my favorite brownie recipes:

• Mint Chocolate Chip Ice Cream
• Mint Chocolate Cookies
• Lemon Brownies
• Homemade Oreos
• Marshmallow Brownies

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Mint Oreo Brownies

Mint Oreo Brownies have it all!  A chewy brownie base, covered in creamy mint frosting and then topped with mint sandwich cookies.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 378kcal

Author Leigh Anne Wilkes

Ingredients

• 1 box fudge style brownies and ingredients called for on back of box.
• 7 oz. marshmallow creme
• 3/4 tsp. mint extract
• green food color
• 1 cup mint baking chips or white vanilla baking chips
• 16 mint creme filled chocolate sandwich cookies broken into pieces
• 1/2 cup butter salted
• 3 cup powdered sugar
• 3 Tbsp milk

Instructions

• Preheat oven to 350 degrees F
• Mix together brownies according to directions on box and put into a greased 9 x 13 inch pan. For easy removal, line the pan with parchment paper..
• Mix together marshmallow cream, 1/4 tsp mint extract and 4-5 drops of green food coloring in a bowl.
• Drop 6-8 large tablespoons of marshmallow mixture on top of brownie batter and use a knife to swirl the matter. Make an S shape.
• Bake for 25 minutes or until a toothpick comes out clean. Cool completely.
• Make butter cream by combining butter, powdered sugar and milk in a bowl and beat with a hand mixer or a stand mixer until combined, smooth and creamy.
• Melt mint chips in microwave.
• Add melted chips into buttercream along with 5-6 drops of green food coloring and 1/2 tsp mint extract (or to taste)
• Frost cooled brownies.
• Break or cut up cookies and sprinkle over the top of frosting.

Notes

1. If you prefer, you can use your favorite homemade brownie recipe instead of a boxed brownie mix. I find that a fudgy brownie recipe works better than a more cake like recipe.
2. If you aren’t a mint fan you can make a non mint version by using vanilla extract instead of mint extract, add in milk chocolate or white chocolate chips and use regular Oreos on top instead of mint Oreos.
3. If you don’t have a microwave to melt the chocolate, you can use a double broiler on your stove top.

Nutrition

Calories: 378kcal | Carbohydrates: 63g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 179mg | Potassium: 29mg | Fiber: 1g | Sugar: 49g | Vitamin A: 145IU | Calcium: 24mg | Iron: 2mg

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